4 chicken breast halves, skinned, boned & sliced
Salt & pepper to taste
4 cloves garlic, minced
3 tbsp. cornstarch mixed with 1/2 c. water
5 tbsp. corn oil
8 oz. box mushrooms, sliced
4-5 lb. Chinese white cabbage, chopped
2 tbsp. sugar
4 tbsp. soy sauce
6 scallions, chopped

In a bowl, toss the sliced chicken meat with the salt and pepper, garlic and cornstarch mixture. Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbage and sugar. Stir fry for 2 minutes, cover and cook for 5 minutes. Remove from wok.

Heat the remaining 2 tablespoons oil in the wok and stir-fry the chicken for 2 minutes over high heat. Add the soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is cooked through. Add the cooked vegetables and the scallions. Toss everything together for about 1 minute. Serve hot with steamed rice. 10 servings.